My Broke Kitchen

Yes, You Can Pickle That

By • June 11, 2014 • 3 Comments

Cooking on the cheap shouldn't mean minute rice and buttered pasta every night. With a little creativity and a little planning, Gabriella Paiella shows us how to make the most of a tight budget -- without sacrificing flavor or variety. 

Today: Pickling is so hot right now. And when done at home, it's so cheap. 

Pickles have become ubiquitous -- so much so that you can't even call me out for linking to this Portlandia sketch from 2012.

With popularity comes priciness, though, so it's not unheard of to shell out $10 for a jar of artisanal pickles. But that's a stupid thing to do for something that's made of produce, water, vinegar, and salt.

One of the easiest ways to attempt pickling is quick and painless. Quick pickling requires very little skill or patience, but be sure to read our guide first so that you can achieve the balance of flavors you're looking for. 

Once you've gotten more comfortable with it, try more extensive recipes, like some of the ones we've gathered below. And when you've eaten them all up, save the brine and use it again and again

Get pickling, and your summer produce will last well past the season -- and definitely longer than your summer fling.

Pickled Asparagus 

 

 

Gingered Beet Pickles

 

Pickled Peas 

 

Pickled Ginger

 

Spicy, Savory & Sweet Watermelon Rind Pickles

 

Quick Pickled Apples

 

Jalapeño Pickles 

 

Spicy Celery Quick Pickle Sticks

 

Quick Cucumber and Shiso Pickles

 

Shalotta, Mom's Pickled Lettuce Condiment 

What are your favorite things to pickle? Tell us in the comments!

Tags: my broke kitchen, pickling, pickles, brine, summer, preserving, how-to & DIY, budget, condiments

Comments (3)

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Redsaurkraut

about 1 month ago IlovePhilly

You could ferment all those for best flavor! Fermenting pickles is also easier (it just takes a lot more inactive time!)

Open-uri.13930

about 1 month ago chefsusie

I like pickled onions. But fermented cabbage is my love.

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about 1 month ago kristen

I like to ferment more than pickle to get a nice dose of probiotics :-) can pretty much ferment anything too!